Загрузка...
Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks
Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant...
Сохранить в:
| Опубликовано в: : | Molecules |
|---|---|
| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7463836/ https://ncbi.nlm.nih.gov/pubmed/32824075 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25163716 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|